Rheumatoid arthritis friendly recipes to try at home
This recipe is provided by Sandra Lee from the program 'I Can with RA in the Kitchen', sponsored by Bristol-Myers Squibb and the Arthritis Foundation of USA.
Lemon Rosemary Chicken
Time: Prep 10 minutes, bake 20 minutes
Four 6 oz. boneless, skinless chicken breast halves
2 teaspoons extra-virgin olive oil
1 teaspoon salt-free lemon-pepper seasoning
1 teaspoon salt-free citrus-herb seasoning, Spice Islands® Salt (optional)
3 organic lemons, thinly sliced
Fresh rosemary sprigs
1 ¼ cup organic chicken broth
½ tsp. crushed garlic
Preheat oven to 190 degrees C. Brush both sides of chicken pieces with olive oil and sprinkle with lemon-pepper seasoning, citrus-herb seasoning and salt (optional); set aside.
In a baking dish, arrange 2 to 3 slices of lemon and a sprig of rosemary for each chicken piece. Place chicken, smooth sides up, on lemon and rosemary. Top each chicken piece with another sprig of rosemary and 2 to 3 slices of lemon.
Bake in preheated oven for 20 to 25 minutes or until chicken is no longer pink (80 degrees C). Remove chicken to platter and cover with aluminium foil to keep warm.
In a small saucepan, combine half of the rosemary from the baking dish and any browned bits from baking dish. Add chicken broth and garlic. Bring to a boil over medium-high heat; cook until mixture is reduced by half. Using a fine-mesh strainer, strain mixture. Discard solids. Serve mixture with chicken. Garnish with additional lemon slices and rosemary sprigs. Servings: 4
Time: 10 minutes
1 package (16 oz.) loose-pack frozen mixed vegetables (broccoli, cauliflower, carrots)
1 can (14.5 oz.) diced tomatoes with basil, garlic, and oregano or use fresh
1 tablespoon capers, drained
In a microwave-safe bowl, combine frozen mixed vegetables, tomatoes and drained capers. Cover with plastic wrap; microwave on high setting for 6 to 8 minutes, stirring halfway through cooking time.